Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: past94x on November 21, 2015, 11:42:28 am
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Anyone one see Professional Masterchef last week? Marcus Waring set a test for the chefs to make Omelette Arnold Bennett. Hubby really fancied that, so I set to yesterday and made it. It was wonderful........ mostly thanks to my lovely Thermomix. The Hollandaise Sauce recipe in the Everyday Cookbook is brilliant. Chuck everything in and just 6 minutes later you have the smoothest, most delicious sauce ever!
I have to admit to thinking "This won't work" as I put all the ingredients into the TM bowl. Oh ye of little faith!
For anyone who loves Hollandaise but has always been too scared to make it - it is notorious for splitting or curdling - give this a go. You won't regret it.
How I love my TM? As I'm typing it is making onion soup for lunch. Just couldn't be without it in my kitchen.
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Well done with that success. I have never heard of that omelette, but it sounds delicious.
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I googled it and it is named after the writer. It has smoked haddock and parmesan in it.
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Good old thermomix.
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Just a word on hollandaise - I made it in my thermomix several times with no problems at all and to great appreciation from family. Then I had a couple of times when it just wouldn't work. It seemed to start ok but then suddenly went thin - disaster! Tried cooking for a bit longer - no good. There may have been too much lemon juice, who knows?
The second time it happened, I took out the whisk and turned up speed for a few seconds and blasted it. It worked!
Someone may be able to explain it. I can't, but just wanted to put my solution out there in case anyone else has the same disaster.
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My DD has had the same problem Anne, sometimes perfect and other times it curdles. I'll tell her of your solution, thanks for sharing.
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Thanks Anne. We appreciate it.
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Thanks Anne.Its always so helpful to have these tips on how to rescue recipes.
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I have only made Hollandaise sauce once and it split. I poured it into a jug as I needed the TM for something else, and asked Mr. Google for help.
Turns out if you add an ice cube and whisk, the curdled sauce comes together into thick glossiness before your very eyes!
If I make it again I'll almost hope for it to fail because it was fascinating to watch! ;D
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What an easy, fun solution. Brilliant thinking sue_purrb.
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I have only made Hollandaise sauce once and it split. I poured it into a jug as I needed the TM for something else, and asked Mr. Google for help.
Turns out if you add an ice cube and whisk, the curdled sauce comes together into thick glossiness before your very eyes!
If I make it again I'll almost hope for it to fail because it was fascinating to watch! ;D
Something similar happened to me a long time ago with a mayonnaise fail. I can't remember the exact instructions but I Googled and one of the results was to just add a little water and it was fine. All the other solutions were to start again, etc. etc. but the water answer was perfect and saved making a second batch of mayonnaise.